Homemade Gluten Free Kalamata Hummus

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This recipe is just a Mediterranean feast, with Greek yogurt and salty olives.

Serving: 7

Total time: 10 minutes

Ingredients:

·         1 large garlic clove

·         plain reduced-fat Greek yogurt: 1/2 cup

·         fat-free milk: 2 tablespoons

·         cider vinegar: 1 tablespoon

·         extra-virgin olive oil: 1 tablespoon

·         dried oregano: 1/2 teaspoon

·         8 pitted kalamata olives

·         chickpeas (garbanzo beans): 1 (15 1/2-ounce) can

Directions

1.      Blend garlic in a blender and add yogurt and other 6 ingredients. Blend again for 5 minutes. Serve in a bowl, add a few more chopped olives on the top for garnish and done! 

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Mushrooms with Fennel

Mushrooms with Fennel

Prep Time: 6mins        Cook Time: 8mins        Serves: 2-3

Ingredients

         12oz mushrooms, washed and dried

          1tbs unsalted butter

          2 pinches fine grain sea salt

          1tbs crème fraiche

          1 small bulb of fennel, trimmed and sliced thin

          2tbs fresh dill, chopped

          1 small bunch of chives, minced

          Ground black pepper to taste

          Small bunch of watercress, sorrel, or arugula

          1 tsp olive oil

Instructions

         Slice the mushrooms in half, or slice if using large mushrooms.

         Heat up a skillet and dissolve the butter, place in the mushrooms and add the salt.

         Blend together and stir regularly to release the water from the mushrooms.

         Once they begin to color, mix in the fennel, and cook for a further 2-3mins.

         Take off the heat and rest for 10-15secs then blend in the crème fraiche.

         Mix in the chives and dill, season to taste.

         Sprinkle the cress with olive oil, and dish with the mushrooms.

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